Horseradish Sauce
- 3/4 cup [190 mL] chili sauce
- 1/4 cup [60 L] creamy horseradish
- Few drops Tabasco sauce
- 1 to 2 teaspoons [5 to 10 mL] lemon juice
- 1/2 teaspoon [2.5 mL] celery seeds
Lemony Dill Sauce
- 1/2 cup [125 mL] lemon juice
- 1/2 cup [125 mL] olive oil
- 2 tablespoons [30 mL] grated lemon rind
- 2 teaspoons [10 mL] dried dill
- 1/2 teaspoon [2.5 mL] pepper
Almond Sauce
- 5 tablespoons [75 mL] peanut oil
- 3 tablespoons [45 mL] Xérès
- 1 1/2 teaspoons [7.5 mL] wine vinegar
- 1 teaspoon [5 mL] dry mustard
- 1/2 cup [125 mL] finely chopped roasted almonds
- Salt and pepper, to taste
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Horseradish Sauce
- Well mix together all ingredients.
- Refrigerate sauce for a few hours, before serving.
Lemony Dill Sauce
- Well mix together all ingredients.
- Leave to macerate for a few minutes, before serving.
Almond Sauce
- Well mix together all ingredients.
- Leave to macerate for a few minutes, before serving.
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